EMERIL’S CHOWDER

l/2 lb. bacon, med dice
l cup chopped leeks (about l lb.)
l cup chopped yellow onions
l cup chopped celery
l cup chopped carrots
salt
pepper
3 bay leaves
l tbsps. chopped fresh thyme
l/2 cup flour
l lb. white potatoes, peeled and med diced
4 cups clam juice
2 cups heavy cream
2 lb. little neck clams, shucked, chopped
2 tbsps. finely chopped parsley
In heavy stockpot over med high heat render bacon until crispy, about 8 mins. Stir in leeks, onion, celery, carrots. Saute for about 2 mins. or until beggies start to wilt. Season with s&p. Add bay leaves and thyme. Stir in four and cook for 2 mins. Add potatoes. Stir in clam juice. Bring liquid up to a boil and reduce to a simmer. Simmer mixture until potatoes are fork tender, about l2 mins. Add cream and bring up to simmer. Add the clams and simmer 2 mins. Stir in parsley. Season with s&p if needed. Serves 6-8